Market stall in Puerto Escondido.
Fruit and Vegetable Photos
Left. Mamey, a common type of zapote, is about 10 to 25 cm (4 to 10 inches) long and 8 to 12 cm (3 to 5 inches) wide. The texture similar to cantaloupe on the outside and the texture of papaya on the inside. When Mamey is ripe, it will feel like a ripe avocado, a bit soft in a few places. Mameys are sweet and taste somewhat like sweet potato and pumpkin. Mamey is eaten raw or made into milkshakes, smoothies or ice cream. Mamey can also be used to make marmalade and jelly. The skin and seed are not eaten.
Huaje or Guaje
The state of Oaxaca's name is derived from huaje, sometimes spelled as guaje.
Left. Huaje pods hanging on the tree with a mango tree in the background.
Nanche can be eaten raw, cooked as a dessert and can be used to flavor mezcal. The above picture has a bowl of fresh yellow nanche. Nanche tastes like butterscotch, inside the fruit there is a small seed about twice the size of lime seed, its not meant to be eaten.
Left. Tortillas and Nopal pads being grilled.
Left. Chiconostle are used to help folks lose weight.
Nopal de Cruz, also known as Nopal Crucetas and Nopal Estrella, is prepared the same way as nopal pods.
Bananas originate from Southeast Asia. There are over 70 varieties of bananas and not all of them are edible. Cavendish bananas are what you typically find in grocery stores in America and Europe.
Left. Red bananas are sweeter and plumper than the cavendish bananas. They are available in April or May but can be found at others times.
Left. Plantains must be cooked before eaten. Fried, they make a great desert with a bit of sweetened cream. These plantains are called platano macho for their resemblance to the male sexual organ.
Mangoes are originally from South Asia. There over 400 varieties of Mangoes!
Left. Mangos Chicos are the smallest mangoes available in our market, hardly worth the effort of cleaning to eat.
Left. Rambutan originates from Southeast Asia and now prospers throughout Central America.
There are many types of avocados. These are available in our market. The medium sized ones are my favorite. Those red things on the bottom are tomatoes.
Left. There are many varieties of Annona. This one has a consistency of custard and has a tangy fruity flavor. The seeds are not to be eaten.
Left. Mísperos are about the size of grapes and taste like them too, just a bit stronger flavor. The fruit is often placed on Day of the Dead alters. The seeds are toxic.
Left. Fava beans are used for soups. Sometimes they are served as a snack, much like salted peanuts.
Left. Flor de Calabaza is prepared in a variety of ways, my favorite is when it is used as a filling for a taco.
Left. Tamarind fruit. The bottom right of the image is a bag of tamarind with the fruit skin and most of the seeds removed; sugar and chili added. Above the bag, is some of the tamarind removed from the bag. Tamarind is used in a flavored fruit drink throughout Mexico, in some types of candies and in Oaxaca it is also used in some moles.
Left. Guava. I throw six of these sweet fruit into a blender with a bit of honey for a great fruit drink.
Solanum nigrum or Hierba Mora. Its often used in soups. I cook it like spinach and add some balsamic vinegar. At the top of the photo there are a few tomatoes and habenero chiles.
Papaya. Throw some papaya into a blender, add water or milk and some honey and you will have a great healthy drink. Many believe adding a few seeds into this will help prevent parasites.
Left. Tomatillos are a staple in Mexican cooking, especially in sauces.
Left. Died Chiles for sale in the Zaachila Market.
Left. Different types of chayote squash including one with sharp needle like spines..
Left. Jicama is usually eaten raw in Mexico although it can be baked or boiled like a potato.
Left. Chepil, also known as chepilin, is used in tamales. It is also used to flavor rice.
Left. Epazote is a herb with a minty flavor often used in Mexican cooking. Frequently it is added to black beans and some moles. It also reduces flatulence.
Right. Huauzontle is sometimes added into the cheese stuffed into a chili relleno. In some parts of Mexico, huauzontle is grounded into a flour to make tortillas.
Left. Arnica is used in liniment and ointment preparations for strains, sprains, and bruises.
Left. Palo de Vibora. Used to cleans kidneys. These wood chips are soaked in water for a few days. The chips are removed before drinking. It doesn't taste bad at all.
Notes and Footnotes
- 1. Cuajilote. Biblioteca Digital de la Medicina Tradicional Mexicana. Retrieved 16 April, 2015.